The other night, I felt a little nostalgic and decided to whip up the sugar coma, booze buzz-inducing dessert. Instead of going with the ol’ standby box mix recipe, I wanted to experiment with a homemade chocolate cake and change a few things up. I started from scratch, reinventing the cake to make it even more boozy, gooey, and rich than it already was.
But...old habits die hard. As I stood at the kitchen counter eating it straight from the Bundt pan at 9:30PM, I knew my experiment was a success…this one is a keeper, a recipe that really lets you have your cake and drink it too.
Boozy Chocolate Kahlua Cake
For the cake:
2 cups sugar
1 3/4 cup flour
3/4 cups cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup lowfat milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
1/2 cup kahlua
1 cup chopped pecans- divided in half
Heat oven to 350°F. Grease and flour a budnt pan. Add 1/2 cup of pecans to bottom of bundt pan. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt- whisk or stir together. Add eggs, milk, oil and vanilla; mix on medium speed until well combined. Add boiling water and kahlua. Pour batter into prepared bundt pan, and add remaining nuts. Baked for 50-55 minutes. Pour about 3/4 of the Boozy Kahlua Syrup on cake while it's still hot out of the oven. Let sit for 30 minutes before removing cake from pan. Serve with remaining syrup.
For the syrup:
1/2 cup butter
1 cup sugar
1 teaspoon cocoa powder
1/4 cup water
3/4 cups kahlua
Boil sugar, butter, and water for 2 minutes, until bubbly and gooey. Remove from heat and add kahlua. Pour about 3/4 of syrup over hot cake, and let sit for 30 minutes before turning upside down and removing cake from pan. Serve cake with remaining syrup.